RECIPES
Healthy breakfast
Overnight oatmeal porridge (for 1)
gluten-free, lactose-free, sugar-free
Ingredients:
- 40 g of whole grain oatmeal
- 5 g of chia seeds
- 10 g of sunflower seeds
- 3 g ground hemp seeds
- 150 g of vegetable natural yogurt
- 40 g plant-based milk
- Himalayan salt to taste
Fluffy omelet on whole grain bread (for 2)
gluten-free
Ingredients:
- 4 eggs
- 1 dl of milk
- 1 teaspoon of cornstarch
- 1 teaspoon of olive oil
- Himalayan salt/lemon pepper
- 4 slices of wholegrain bread/whole grain white bread
- 1 avocado
- 10 cherry tomatoes
- 20 g of grated parmesan
- fresh dill
Simple and delicious baked porridge (for 4)
gluten-free, dairy-free
Ingredients:
- 200 g of whole grain oatmeal
- 400 ml of almond milk
- 1 teaspoon of cinnamon
- 1 teaspoon Himalayan pink salt
- 0.5 teaspoon of soda
- 3 ripe bananas
- 1 L-sized egg
- 1 tablespoon of pumpkin seeds
- On top of the porridge walnuts, cinnamon and fruits of your choice (peach, mango, pear, banana, persimmon, etc.)
Homemade muesli with seeds and nuts (1.5 kg)
gluten-free, dairy-free, vegan, sugar-free
Ingredients:
- 700g whole grain oatmeal
- 300g of apple puree
- 250g of peanuts
- 150g walnuts
- 100g of coconut flakes
- 100g of dried cranberries
- 100g of dried bananas
- 2 teaspoons of cinnamon
Breakfast porridge like Hanno (for 2)
gluten-free, lactose-free
Ingredients:
- 80 g of coarse whole-grain oatmeal (can also be regular, but regular whole-grain (instant) oatmeal has a somewhat higher glycemic load)
- 300 g of almond milk (or another plant-based milk, almond milk is the smallest in terms of calories)
- 8 g erythritol/stevia (can also be substituted with coconut sugar/honey or another healthy natural sweetener)
- 8 g raw cocoa (unsweetened)
a few teaspoons of peanut butter (100%, preferably crunchy) - a pinch of Himalayan salt
- coconut flakes/blueberries/peach for serving
Gluten-free curd cheese pancakes (18 pcs)
gluten-free and sugar-free
Ingredients:
- 4 egg yolks
- 800g of 0.5% curd cheese
- a few pinches of Himalayan salt
- 4 teaspoons of erythritol
- 100 g gluten-free flour
- 1 teaspoon of baking powder
- coconut oil for frying
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